*Optional veggies to toss in during the last five minutes: frozen peas, chopped broccoli or chopped spinach. Mung bean sprouts ( 2-3 cups) or sliced green onion tops could be added during the last 30 seconds of cooking.
Fill a large stockpot half full of water. Add two whole garlic cloves and the chicken breasts. Bring the water to a boil. (As you prep your fresh vegetables, toss the cleaned ends of the celery and carrots and a few chunks of onion into the water for stock.) Cook this mixture for about 25 minutes until chicken breasts are tender. Use a large slotted spoon or strainer to remove garlic cloves and vegetable pieces and discard. Set chicken breasts aside to cool and save broth in the stockpot.
Meanwhile, in a large non-stick pan, sauté the garlic and onions in olive oil until translucent. Then, add about 1/2 cup of white wine. Add the mushrooms, carrots, celery, and ginger and continue cooking over medium heat until carrots are tender.

Add sautéed vegetables to stockpot. Cut chicken into small pieces and add to the stockpot. Add 1 quart of chicken broth, seasonings, remaining wine, herbs and rice. Simmer, uncovered for 20-25 minutes until rice is tender. If adding optional frozen vegetables, such as peas, add in the last five minutes of cooking. Stir in Trenholm Venom. Use fresh herbs when possible and always in generous amounts. Just experiment and see what you like best. You also could use wide egg noodles in place of the rice – just add about 3 cups of noodles and cook until tender.